Recent content by challenger
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Hold Me I'm Scared!
I wouldn't have even thought about doing this if it weren't for all of the advice I recieved from everyone here! 😁 Thanks to everybody!- challenger
- Post #29
- Forum: Beef
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Hold Me I'm Scared!
No you don't Xiden!:emoji_wink: This thing is fall apart tender and moist. Cuts like butter and tastes great! It's midnight and the wife and I ate a few pieces and l am beat and done for the day. I'll slice it up tomorrow, vacuum seal it and freeze it. Anyway here are the finished pics.- challenger
- Post #25
- Forum: Beef
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Hold Me I'm Scared!
I stated I wasn't worried about smoke getting to the bottom as the rack in the pan is a couple of inches tall and will allow smoke to get to the bottom- challenger
- Post #22
- Forum: Beef
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Hold Me I'm Scared!
Out of the smoker, wrapped and into the cooler for a well deserved rest. This thing was floppin' like a piece of jell-o when I took it out of the pan. How long can I let this rest? The wife works 'til 11 tonite and I want to wait for her to cut it 5 hours from now.- challenger
- Post #20
- Forum: Beef
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Hold Me I'm Scared!
7AM at 153° internal temp. Just a few minutes ago at 170° and foiled over the pan and back in the smoker with two cups of my home made beef broth in the pan. Smells AWESOME! As you can see in the last picture I have a rack under the meat to hold it a couple of inches off of the bottom of...- challenger
- Post #17
- Forum: Beef
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Hold Me I'm Scared!
I use it on my prime ribs and sirloin tip for roast beef as well.- challenger
- Post #6
- Forum: Beef
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Hold Me I'm Scared!
Well not really. I'm doing up my first brisket and it's a biggun. 16.67# select from Wally World. It didn't need much fat trimming as the cap was about 1/4" thick already. I used Lee & Perrin's bold steak sauce before I put a 50-50 mix of salt and pepper. I am using an aluminum pan with racks...- challenger
- Thread
- Replies: 28
- Forum: Beef
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Will it be safe?
Pretty much my thoughts. I just thought maybe if it was frozen it might.. Oh well, I just pulled another one out.- challenger
- Post #5
- Forum: Food Safety
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Will it be safe?
I got home from work last night around 7, pulled a three pound vacuum sealed T-bone out of the freezer and forgot to put it in the fridge. It sat out around 11 hours. Would you smoke it to 140° and feel safe?- challenger
- Thread
- Replies: 11
- Forum: Food Safety
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Brisket Question?
I like to leave meat in the fridge for at least 5 days.- challenger
- Post #8
- Forum: Beef
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Vacuum Sealer Bags & Supplies - Discount Coupon
It's working for me now!- challenger
- Post #345
- Forum: Slicers, Grinders, Tools, Equipment
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Vacuum Sealer Bags & Supplies - Discount Coupon
Hey Lisa, When I go to look for your mylar bags I get directed to this site: https://www.hugedomains.com/domain_profile.cfm?d=sandboxwebsite&e=com- challenger
- Post #343
- Forum: Slicers, Grinders, Tools, Equipment
